Ground Split Peas | Chief Brand Products (2024)

FAQs

What are ground split peas? ›

Product Description. Split peas are the dried, peeled and split seeds of Pisum sativum. The peas are round when harvested and dried. Once dry, the skin is removed and the natural split in the seed's cotyledon can be mechanically separated, in part to encourage faster cooking.

If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.

Split green peas are less starchy and have a sweeter flavor than yellow split peas. The yellow peas have an earthy, nutty flavor. They are milder and more subtle than green split peas. Yellow split peas are the best variety to use when you don't want an intense pea flavor in whatever you are cooking.

Split peas are just normal peas that are dried and split to speed up the cooking process! Split peas are a type of legume and can be eaten as a vegetable or protein. They can be either green or yellow. Green split peas have a slightly sweet flavor and yellow peas are more mild.

Split peas offer significant levels of protein, iron, zinc, and phosphorus. A diet rich in split peas and other legumes may help reduce cholesterol, hypertension, and the risk of prediabetes, and may also offer significant anti-inflammatory effects.

The word “dal” comes from the Sanskrit word meaning “to split.” Store dried split peas in an airtight container for 2-3 years. Since the peas are split, they cook faster, and it eliminates the need to presoak. Simply sort and rinse before cooking.

Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.

You do not need to soak the split peas before cooking. If you do so, it will reduce the cooking time; however this will also reduce the amount of time the vegetables are cooked which is fine if you don't mind them to be firmer, but the cooking time of this recipe results in soft, silky vegetables.

In Indian cuisine, arhar/toor dal (split pigeon peas) and chana dal (split yellow gram, desi chickpeas) are commonly also referred to as peas, although from other legume species than Pisum sativum.

What is a good substitute for split peas? ›

With both lentils and split peas coming from the legume family, they can be used almost interchangeably. Although they look alike, they're grown and cultivated in different ways. While split peas are dried field peas that have been split in half once the skin is removed, lentils are harvested as seeds.

Split peas have 17 grams of protein, compared to lentils' 19 grams of protein. Both of these foods are high in fiber, which promotes good digestive health and cholesterol control. Peas have 6 grams of fiber, less than the almost 9 grams provided by lentils.

Split peas are considered a low-glycemic food with a glycemic load of about 10. Since the glycemic load of a specific food helps predict how it will affect your blood sugar levels, people living with diabetes may find this helpful.

Dried Split Peas Shelf Life

In a cool, dry environment, dried split peas can maintain their best quality for about 2 to 3 years. Beyond this period, they may still be safe to consume, but their flavor and texture may change.

Peas are a popular legume that are perfect to enjoy, raw or cooked, when fresh.

Using a food processor, grind small batches of the drained split peas until they resemble soft fluffy cake crumbs. You may occasionally need to scape down the sides of the processor.

Chana dal is split chickpeas, while yellow split peas are a variety of the field pea, also known as Pisum sativum. Chana dal is made from a type of chickpea called Bengal gram (Cicer arietinum), and it's smaller and has a nuttier flavor compared to yellow split peas.